1 x 400g pork loin, cut into slices about 2cm thick
200ml white wine
2 onions, thickly sliced
600g baby potatoes, sliced into rounds 1cm thick
4 tbsp fresh sage leaves, chopped
3 tbsp olive oil
Salt and black pepper
8 slices prosciutto, Parma ham or Serrano ham
- Preheat oven to 230˚C/210˚C fan/gas mark 8. Line a large rimmed baking tray with parchment paper.
- Place the pork slices in a dish just large enough to hold them in a single layer. Pour over the wine and set aside to marinate at room temperature for 30 minutes.
- In a bowl, combine the onions, potatoes and sage. Drizzle with the olive oil, season with salt and pepper and toss to coat. Transfer to the prepared baking tray and spread out in an even layer. Roast for 20 minutes.
- Remove the pork from the wine, pat dry with kitchen paper and nestle the slices in between the potatoes and onions. Season with salt and pepper and top each with two slices of prosciutto.
- Roast for 15 minutes or until the pork is completely cooked throughout. Transfer the pork to a plate, tent loosely with tin foil and rest for 10 minutes.
- Serve the pork with the prosciutto, potatoes and onions.
Per serving: 486kcals, 25.6g fat (7.1g saturated), 25.9g carbs (2.6g sugars), 34.6g protein, 5.7g fibre, 0.27g sodium.
Turn off the oven and keep the potatoes and onions warm inside while the pork rests.